"It's really good. We don't eat gluten because we have an intolerance to it." said customer Teresa Kendrick, who was there on opening night with her two sisters.

The taproom's regular hours are Thursdays and Fridays from 4 p.m. to 9 p.m. and Saturdays from noon to 5 p.m.

The brewery's website says the idea came about when owner one of the co-owners was diagnosed with Celiacs disease, making him unable to consume products with wheat, rye or barley. He then began experimenting with gluten-free home brewing.

Burning Brothers Brewery says it focuses on gluten-free beer because they don't want anyone to have to "fear the beer."

Local economist Dave Vang said research shows the overall market of gluten-free products should reach more than $15 billion dollars by 2016.

"So if you just capture a few million dollars out of that for the alcohol, you'll have a sustainable and profitable business." Vang added, "This is not a fad. I think this is something that's going to have legs so to speak."